Posts from Gluten-Free

One of my husband's longstanding baseball traditions is to eat a cup of ice cream at every ballpark we visit — not just because he loves ice cream, which he most certainly does, but also because he wants to collect a plastic helmet cup from every major and minor league team in existence.

Does ice cream really taste better when served in a plastic baseball helmet? I can't make the ultimate judgment call on that, but I can confirm that even the most basic scoop of vanilla tastes fantastic when drizzled with homemade white chocolate caramel sauce.

A few years ago, a friend talked about some kind of zero-calorie noodle she had just discovered. "Zero calories?" I scoffed. I thought that such a thing wouldn't be tasty or worth my time, but I picked some up recently and was converted.

Shirataki noodles are great everyday noodles, and you should give them a try, too!

This syrup was inspired by a drink at Vena's Fizz House in Portland, Maine, which is an amazing emporium of handcrafted cocktails and mocktails made with in-house syrups and bitters. Made with just a few ingredients, this is the cherry soda you've always dreamed of, with just a hint of velvety oomph from a whole vanilla bean.

No time to pick a peck of pickled peppers? Stir up a batch of quick stovetop relish for a fancy little cookout condiment. It goes just as well with virtuous grilled fish, charred eggplant, or sizzling squash as it does with brats, burgers, and dogs.

Nachos, man. Cheese and chips are the perfect blank canvas for any craving that's passing through your brain, and their pile-it-on nature makes them doubly great for serving to a whole mess of people. Set up a toppings bar, use your grill to melt down a bunch of big nacho platters, and let your guests load them up with abandon.

Every once in a while during the summer, I stumble on the sale of the season. I'm not talking about clothes or shoes — this is far better. I'm talking about fresh, ripe raspberries for $1 per pint. Considering these berries can be upwards of $5 at the grocery store, I stock up!

While I could easily eat my way through pint after pint, popping berries from the container straight to my mouth, I do my best to show a little restraint. I like to save at least a few to be put to work in the kitchen.

Who's ready to keep the oven and stove off for the rest of summer? Well, you're in luck — these 20 recipes don't require one bit of cooking.

In addition to keeping the kitchen just a little bit cooler, no-cook dishes always have a way of offering something for everyone — from vegetarians and vegans to people avoiding gluten, dairy, and nuts. Keep it easy and relaxed with modern broccoli slaw, or a cabbage and ramen salad, and stay cool with strawberry icebox cake and no-cook, no-churn two-ingredient ice cream.

The perfect soft-boiled egg should have firm, custard-like whites and a warm, runny yolk — this is what my host mother taught me when I lived with her family in France for a summer in high school, and it's still the standard to which I hold my soft-boiled eggs today. An egg like this is just right for scooping daintily from the shell and eating with buttered toast soldiers, an experience that always feels simultaneously sophisticated and happily childlike to me.

Making soft-boiled eggs might feel slightly trickier than hard-boiled eggs, but it's nothing that can't be mastered in the space of a Saturday morning! Here's a step-by-step tutorial to teach you exactly what to do.

We've been talking ice cream all week (it's Ice Cream Week at The Kitchn!), but let's take a step back here for a minute and get down to basics. If you've never made ice cream at home but want to give it a try, start here.

This is a tutorial for making plain vanilla ice cream, from start to finish, showing you your options for recipes and churning methods along the way. And let me be very clear: When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it's anything but plain!

I'm lucky enough to live in an area where even modest neighborhood cafes get their produce from local farms and change their menus often to reflect whatever their farmers are harvesting that week. I recently had my first taste of sweet summer corn at one such cafe, in a dish that combined chunks of shaved corn with tangy little cherry tomatoes and a creamy cilantro dressing. Sweet, crunchy, and bursting with pure summer flavor, it was so good I knew I had to recreate it.

In my kitchen somewhere along the way, the combination transformed into a crispy, black bean-speckled tostada — no complaints here.